There is a saying in Spanish that my father always says, “Barriga llena, corazón contento,” which means a full belly equals a happy heart. This has become my catchphrase after every delicious Palestinian meal that I’ve indulged in while on my journey. While my palette was used to the citrusy, lemony and savory tastes of Cuban food, the tastes it craves has changed a bit. Now I’ve grown accustomed to the salty tastes of olives and Za’atar, and creamy hummus and mashed smoked eggplant with warm pita bread. Instead of yellow arroz con pollo (rice and chicken) topped with peas and red peppers like I’m used to from back home, I now crave brown rice topped with fried almonds and veggies like in maqloube. I’ve grown to love and appreciate Palestinian delicacies fit for meals across breakfast, lunch, dinner and of course dessert!
Breakfast:
Traditional Palestinian breakfast includes many savory and salty tastes. Personally, I enjoy munching on different dips such as hummus, ful mudamas (mashed fava beans and olive oil), Za’atar and olive oil, along with falafel (fried chickpea balls) and warm bread.
Lunch:
Typically, I grab something quick for lunch, like a yummy falafel sandwich with hummus or a chicken shawarma wrap.
